Grilled Tenderloin of Veal in Heirloom Consommé
Grilled veal in a consommé of basil and heirloom tomato: summer in Sonoma. This dish is a pure expression of both the season and the beauty of our garden.
Pair with: Jordan Cabernet Sauvignon
For the consommé
Process all ingredients together (except the veal) and allow to slowly clarify through either a fine-meshed sieve or cheesecloth, preferably overnight, for best results.
For the veal
Preheat grill to 400º. Cut tenderloins into 4 ounce medallions and season with kosher salt and freshly ground black pepper.
Cook to an internal temperature of 125º and allow to rest for 4 to 6 minutes.
To serve, heat consommé. Season and slice tenderloin medallions into thirds. Garnish with fresh basil.
Summer squash and grilled cipollini onions are our favorite accompaniments.
